Raffaele Solinas

Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
In this recipe, a simple fish broth enhances the flavor of the shrimp. Though head-on shrimp can be difficult to find, it's worth the extra effort to seek them out — they contribute depth and richness. The fregola should absorb enough broth to swell and soften, but the dish should retain a soupy consistency.
This dish is traditionally served with carta da musica, a crisp Sardinian flatbread, and accompanied by a flavorful dry white wine such as Vermentino.

Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Solinas and Sardinian cuisine, click here.
This pasta dish, similar to a ragù, features wild boar, a common Sardinian ingredient with a distinctively rich and gamy flavor. "A good butcher will carry wild boar," says Solinas. But in a pinch, the best alternative would be duck breast.